What are the antimicrobial properties of coconut oil?

The medium chain fatty acid components of coconut oil, including lauric acid, capric acid, and others, provide an antimicrobial effect by disrupting bacterial, fungal and viral cell membranes, leading to cell death. The study shows that gargling with coconut oil is as effective as using a chlorhexidine mouthwash. The combined effect of emulsification, saponification and antimicrobial effects of medium chain triglycerides in coconut oil may be the reason for the reduction of S. In the present study, the use of DIMOSFER in the production of value-added coconut oil by a Malaysian lipolytic G strain.

To take full advantage of the benefits mentioned above, it is essential to ensure that coconut oil is organic and virgin, such as that produced by Franklin Baker. A solid-state culture based on coconut and coconut oil added using a Malaysian lipolytic Geotrichum candidum was used to convert coconut oil into MCFA-rich oil. Future research with a larger sample size that explains in detail the underlying mechanisms is needed to shed more light on the use of coconut oil as a natural adjuvant for toothbrushing. Therefore, the present study was conducted to determine the antibacterial efficacy of coconut oil and compare it with chlorhexidine.

The MCOs, which were produced from the hydrolysis of coconut oil during the DIMOSFER process, contained different proportions of MCTG, MCDG, MCMG and MCFA (Figure 2 (b)) compared to normal coconut oil, which contained MCTG (Figure 2 (a)). The coconut oil richest in MCFA showed up to 90% and 80% antibacterial activities against Staphylococcus aureus and Escherichia coli, respectively. The hydrolysis performance of coconut oil and the production of MCFA using the DIMOSFER process were optimized using a cubic model reduced to 76% and 53%, respectively. On the other hand, the hydrolysis performance of coconut oil was maximized at the beginning of the incubation period (time), while, after that, the response decreased slightly.

Candidum in coconut oil was found to have a moisture content of 29% and an oil content of 10.14% after 9 days of incubation. As shown in Figure 2, the MCTG content in coconut oil was partially hydrolyzed into MCMG, MCDG and, in particular, in MCFA after the fermentation process, where coconut oil was eventually converted to coconut oil rich in MCAF. He demonstrated that coconut oil extraction could be an adjuvant procedure to reduce plaque aggregation and plaque-related gingivitis. The time was maintained at 9 days after incubation, which was also lower than the center point (16.5 days) to obtain the maximum level of hydrolysis of coconut oil.

Figure 1 shows the interaction between moisture content () and incubation time () in the hydrolysis of coconut oil using local lipolytic G.

Darrin Balbas
Darrin Balbas

Hipster-friendly tv lover. Hardcore music fanatic. Hardcore troublemaker. Incurable beer evangelist. General zombie evangelist. Passionate bacon guru.

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